The long history

In ancient days, there was a street selling paints, called the Paints Street. The Doan family, located at house No, 14 of this street, hit upon a new idea that sold fried fish pie served with soft noodles and seasoning. Encouraged by the appreciation of customers, the family specialized in this trade and the shop was called as “Cha ca La Vong store” as a wooden statue of an old fisherman (La Vong) holding a fishing rod and a string of fish stands at the door. As the specialty grew famous with every passing day, the street was renamed by the people as Cha Ca Street (fried fish pie street).

How to make this dish

Cha Ca (Grilled minced fish) has been served in Vietnam for more than 100 years. Being encouraged by the appreciation of customers, the Doan family of Cha Ca Street in Hanoi specialized in this trade and the shop was called as “Cha ca La Vong store” as a wooden statue of an old fisherman called La Vong holding a fishing rod and a string of fish standing right at the door. Then the street was renamed by the people as Cha Ca Street as the specialty grew famous with every passing day.

Cha ca La Vong (via kenh14)

This dish seems to be a simple but special: in the middle of table, a large pan is filled with chunks of fish fillets, dill, and onions, surrounded by a plate of greens, peanuts, rice vermicelli, scallions and a bowl of shrimp sauce – a strong smelling, purple shrimp paste. The unique taste of shrimp paste will complete the flavor of this dish. Cha ca Road’s should be the first choice when you’re seeking for particular quality and flavor.

Imagine that you are one of the guests

While you sit down at the table, the waiter starts laying there some seasonings includes a bowl of well – stirred shrimp paste sauce mixed up with lemon. After dropping the liquor, he will decorate the bowl with a few slices of red fresh pimento, a plate of grilled ground nuts of gold yellow color, various species of mint vegetables o­nions in small white slices.

To many customers, the sight of such seasoning already greatly stimulates their appetite. A few minutes later, fried fish, yellow in color and flagrant in smell put o­n a plate of anethum vegetable, is brought in. But that is not all. A few seconds more, as soon as a cauldron of boiling fat is brought in, the waiter starts pouring it o­n each bowl of grilled fish, thus producing a white smoke and sputtering noise.

Cha ca La Vong (via vietnamtravel)

Now, this is the time for picking and choosing what you like from the dishes on the table; sticking them into your bowl. Everything in all dishes should be eaten together.

To enjoy Cha Ca deserves to be a real art and one of the most amazing experiences while travelling to Vietnam. Despite many rises and falls though the long lasting history as well as cultural crosses, Cha Ca still keeps its unique flavor until now.

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